www.womanthismonth.com July 2021 67 Ingredients: 1 package phyllo sheets ¾ cup roasted unsalted pistachios 1 cup roasted cashews 1 cup ghee, clarified butter Powdered pistachio, to garnish For the orange blossom syrup: 2 cups sugar 1 cup water 1 tbsp lemon juice 1 tsp orange blossom water 1 cinnamon stick Method: 1. Preheat oven to 325F. Line a 13X9 inch baking pan with parchment paper and set aside. 2. In a medium saucepan, add all sugar syrup ingredients except orange blossom, mix together until sugar has dissolved and let it cook for 10 minutes. Once off heat, add the orange blossom. Set aside to cool. 3. Unfold the phyllo sheets on a large cutting board, cut them half into two equal portions. 4. Stack one portion over the other, and cover it using a damp kitchen towel, to prevent them from drying. Set aside. 5. Take one phyllo sheet piece and place it on the working surface with the longer side facing you. Remember to keep the rest of the phyllo sheets covered. 6. Gently brush the phyllo sheet with ghee, then place another phyllo sheet over it and apply ghee on top. 7. Spread about 1 – 1½ Tablespoons of the filling over the sheet. 8. Now roll both sheets together on the rolling pin quite loosely and roll all the way through. 9. Push the rolled phyllo sheets from both sides towards the center of the rolling pin. Then slide it into the prepared baking pan by pushing from one side. 10. Now gently stretch it to fit the baking pan. Repeat the process for rest of the phyllo sheets. 11. Cut the rolled phyllo according to your desired size. 12. Brush ghee over the finished rolls and bake until crisp and golden in color for about 40-50 minutes at 150C. 13. Pour the completely cooled sugar syrup over the baklava pieces and keep it aside for 4-12 hours. 14. Garnish with ground pistachios, serve and enjoy! Delicious Baklava Fingers LIFESTYLE | food
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